Nut & Lentil Vegetarian 'meatloaf'

The perfect vegetarian addition to any festive feast. Savoury, satisfying and so delicious, this nut roast is packed with a scrumptious blend nuts, veggies, lentils, cranberries and herbs and spices.

Makes: 8 servings | Total time: 1 hour

Ingredients

100g Split Red Lentils

2 cups water

1 Tablespoon Vegetable Stock

1 large carrot 

1 large white onion 

2 garlic cloves 

3 Tablespoons Olive Oil 

300g Natural Mixed Nuts

½ teaspoon Paprika

½ teaspoon Thyme

½ teaspoon Sage

½ teaspoon Oregano

½ teaspoon Garlic Powder

1 large pinch Flaky Sea Salt and ground Black Pepper

50 g Cranberries

3 eggs

Method - pre-heat oven to 180 degrees

1. Thoroughly wash the lentils, then add to a pot with water and chicken stock, bring to a boil. Reduce to medium heat, cover and simmer until very tender. Once cooked strain and set aside.
2. Meanwhile put the carrot, onion and garlic to a food processor and pulse until finely chopped. Add to a hot pan with one tablespoon olive oil and sauté until tender. 
3. While the veggies are cooking, add the nuts to the food processor and pulse until a medium crumbly consistency is reached, ensuring there is still some texture. 
4. Add the nuts into the pan with the veggies, herbs and spices. Season with a large pinch of salt and a good grind of pepper. Taste and adjust seasoning as required. Cook on medium heat for 3-5 minutes then add cranberries and remove from heat. 
5. Add cooked lentils to the food processor and blend into a thick paste. 
6. In a large bowl combine veggies with the lentil paste, whisked eggs and olive oil. mix well to combine. 
7. Firmly press the mixture into the lined loaf tin. Pop into the oven and bake for 45-60 minutes until the top is golden.
8. Once cooked, gently lift roast out of loaf tin and let cool on a wire rack for a couple of minutes before serving. Using a serrated knife cut into thick slices. Serve with roasted vegetables, fresh salads and your favourite gravy.

Recipe, styling, photography by Lena Fischer